All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Medium Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Prepare the Ingredients
Stem, seed, remove ribs, and cut red bell pepper into ½" dice.
Cut broccoli into bite-sized pieces.
Pat pork chops dry, and season both sides with ¼ tsp. salt and a pinch of pepper. Top one side evenly with mayonnaise and panko, pressing gently to adhere.
Sear Pork and Prepare Vegetables
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add pork chops to hot pan, panko side down, and sear undisturbed until browned, 3-4 minutes on one side.
While pork sears, place broccoli and red bell pepper on prepared baking sheet and toss with garlic salt and 1 tsp. olive oil. Spread into a single layer on one side.
Transfer pork chops to empty space on baking sheet, seared side up. Wipe pan clean and reserve.
Roast the Pork and Vegetables
Roast vegetables and pork in hot oven until vegetables are slightly tender and pork reaches a minimum internal temperature of 145 degrees, 10-12 minutes.
Carefully remove from oven and remove pork to a plate. Rest, at least 3 minutes.
Stir corn into vegetables. Baking sheet will be hot! Use a utensil.
Spread into a single layer again and roast until vegetables are tender and corn is warmed through, 3-4 minutes.
While vegetables cook, make sauce.
Make the Cheese Sauce
Return pan used to sear pork to medium heat. Add cream cheese and 3 Tbsp. water. Stir to combine, then bring to a simmer.
Once simmering, remove from burner and stir in Parmesan.
Finish the Dish
Plate dish as pictured on front of card, topping vegetables with cheese sauce and pork with dressing. Bon appétit!
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